The traditional Greek fricassée is usually cooked with lamb and lettuce. And it is usually cooked at spring after Easter fasting.

But here I present you my favorite vegan version with mushrooms & spinach.

I like it even more than the regular lamb fricassée.

Ingredients:

• 1 kgr spinach (preferably fresh)
• ½ kgr fresh mushrooms or two large cans, sliced
• 3-4 spring onions, chopped
• 2-3 leeks, chopped
• 1 onion, chopped
• 5 Tbsp dill, chopped
• 1/2 cup olive oil
• ½ lemon the grated zest
• pinch of salt
• pinch of pepper

For the sauce:

• 2 Tbsp corn flour/ corn starch
• ½ lemon the juice

Instructions:

1. We sauté the chopped onions, leeks and dry onion in a saucepan with the olive oil.
2. Then we add the sliced ​​mushrooms and continue sautéing for 2-3 min and then we add the spinach.
3. We add the salt, pepper, half of the dill, the lemon zest and a little water, approx. 1 cup (not too much because the vegetables will release their liquid).
4. Lower the heat and let it boil for 5-10 min.
5. When it is ready, add the remaining dill.
6. Separate the liquids to a new saucepan.
7. We prepare the sauce, by dissolve the corn flour/ corn starch in 4tbsp cold water and adding the lemon juice.
8. Mix it with the liquids that we have drained and put them in very low heat stirring constantly until thickened.
9. Serve the spinach with the mushrooms in a plate first and then overlay the sauce on the top.

Good Luck & Bon Appétit!

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